Watson's Eatery's vegan bounty bar

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Ingredients
150g dessicated coconut
150g shredded coconut
½ cup of coconut oil
100g coconut cream
100g icing sugar
150g melted glucose

Topping
300g vegan dark chocolate
10g coconut oil

Method
Roast lightly the coconut in the oven at 160degC. Stir every 3 minutes for 10 minutes.

While roasting the coconut, melt the glucose and coconut oil in a pot.

In a large bowl mixer, thoroughly mix the coconut, glucose, cream, oil, sugar.

Line a tray with baking paper. Tip the mixture on to the tray and press well.

Freeze for 12 hours.

Melt the chocolate and oil in a pot over boiling water, making sure the water does not touch bowl.

Cut the slice into preferred shapes and coat with chocolate.

-Recipe requested by Isabella Lau, of Dunedin. Recipe provided by Watson's Eatery, Wall St Mall, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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